Eggplant and Sun-Dried Tomato Pasta with Ricotta – One Pot Pasta Recipes
This one pot pasta recipe brings eggplant, sun-dried tomatoes, and creamy ricotta together for a dish that hits every craving. Whether you’re a fan of sun dried tomato recipes or love tomato pasta recipes with a twist, this one’s for you. It also ticks all the boxes for eggplant and tomato recipes, One Pot Pasta Meals, and everything we adore about good recipes pasta and pasta recipes.
Servings: 4 servings
Ingredients
- 2 tbsp olive oil
- 1 eggplant, diced
- 3 garlic cloves, minced
- 1 tsp crushed chili flakes (optional)
- 100 g sun-dried tomatoes, chopped
- 400 g rigatoni or other short pasta
- 700 ml vegetable broth or water
- 100 g ricotta
- Salt and black pepper, to taste
- Fresh basil, for topping
- Grated parmesan, for serving
Instructions
- Heat olive oil in a large pan over medium heat. Add the diced eggplant and cook until golden and soft, about 10 minutes.
- Stir in the garlic and chili flakes. Cook for 1 minute until fragrant.
- Add the sun-dried tomatoes and pasta. Pour in the broth and stir everything together.
- Bring to a boil, then lower the heat and let it simmer uncovered for about 12-14 minutes, or until the pasta is al dente. Stir often so the pasta doesn’t stick.
- Once cooked, turn off the heat and gently fold in the ricotta. Season with salt and pepper.
- Top with fresh basil and a generous shower of parmesan. Serve warm.